Name: Mango Mushroom Salad
Ingredients: 12 Portabella mushrooms, roasted and sliced; 6 large mangos, peeled and cut into ½-inch cubes; 2 avocados, cut into 1/2 inch cubes; 6 heads endive, cleaned and separated leaves; 2 pounds cooked red wheat berries; handful mint, chopped; handful cilantro, chopped; 6 tablespoons sweet chili oil; 3 tablespoons rice vinegar; 1/2 teaspoon Kosher salt; 6 tablespoons apple cider vinegar; 3 tablespoons olive oil; 2 tablespoons white sugar; 1/2 teaspoon black pepper

Yield 8-10 1x

Author Brenda L, Flik Independent School Dining Salad Bar Manager

Recipe courtesy of Brenda L. of Flik Independent School Dining.

Ingredients

Scale

12 Portabella mushrooms, roasted and sliced
6 large mangos, peeled and cut into ½-inch cubes
2 avocados, cut into 1/2 inch cubes
6 heads endive, cleaned and separated leaves
2 pounds cooked red wheat berries
handful mint, chopped
handful cilantro, chopped

Sweet Chili Sauce

6 tablespoons sweet chili oil
3 tablespoons rice vinegar
1/2 teaspoon Kosher salt
6 tablespoons apple cider vinegar
3 tablespoons olive oil
2 tablespoons white sugar
1/2 teaspoon black pepper

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Instructions

Combine all ingredients together and toss with sweet chili sauce.

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